麦芽糖转葡糖基酶修饰对普通玉米淀粉分子结构与消化性能的影响  

Effect of amylomaltase modification on the structure and digestion properties of normal corn starch

作　　者：姜欢[1] 缪铭[1] 江波[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2014年第3期41-45,共5页Food and Fermentation Industries

基　　金：国家自然科学基金(20976073;31230057);高等学校博士学科点专项科研基金(20110093110006);国家863高技术研究发展计划(2013AA102102);国家科技支撑计划(BY2012049)

摘　　要：主要探讨了不同浓度麦芽糖转葡糖基酶(简称4αGT)修饰对玉米淀粉精细结构与消化性能的影响。结果表明,当酶浓度增加时,改性淀粉中慢消化淀粉(SDS)含量增加,分子质量下降,直链淀粉含量也有所下降。当酶作用量为20 U/g淀粉时,与原淀粉相比,改性淀粉中SDS含量由9.4%增加至21.68%,直链淀粉含量由32.8%下降为25.3%,分子量也有所下降。链结构分析结果显示,其短链淀粉含量(DP<13)和长链淀粉含量(DP>30)相较于原淀粉均有所增加。4αGT作用于淀粉后合成了具有慢消化功能的新型结构。This paper focused on the effect of amylomaltase （4aGT） modification on the normal corn starch including the branch chain length distribution and slow digestion property with different enzyme concentration. The results showed a decreased MW and amylose content, and an increased SDS content in the contrary with the increase of enzyme concentration. Compared to the normal corn starch, the modified starch using 4aGT for 20 U/g starch increased the SDS from 9.40 % to 21.68 % , decreased the amylose content from 32.8 % to 25.3 % and also showed a lower molecular weight. The chain length distribution of 4aGT-treated starch showed an increased amount of short （DP 〈 13） and long （DP 〉 30） chains. All these results suggested that starch treated with partial 4aGT synthesized novel amylopectin clusters containing slow digestibility.

关 键 词：麦芽糖转葡糖基酶 酶改性 慢消化 链长分布 分子量 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]